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Smoked Mac And Cheese

Smoked mac and cheese with an ultra-creamy cheese sauce and a golden crust from the smoker. Cooked low and slow at 225°F until bubbling, then rested for clean slices and a set, silky texture.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Cheese sauce base
  • 4 tbsp butter
  • 0.25 cup flour Use all-purpose flour.
  • 3 cup milk
  • 1 cup heavy cream
Cheeses
  • 4 cup sharp cheddar, shredded
  • 2 cup smoked Gouda, shredded
Seasoning and topping
  • 1 tsp garlic powder
  • 0.25 salt and pepper Season to taste.
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the smoker
  1. Prepare smoker to 225°F and maintain steady heat for smoke cooking (visual cue: clear smoke and stable temperature on the gauge).
  2. Cook the elbow macaroni until done, then drain (visual cue: pasta is tender but still holds shape).
Make the cheese sauce
  1. In a Dutch oven, melt butter over medium heat until foamy (visual cue: butter turns glossy).
  2. Add flour and whisk for 1-2 minutes until smooth and lightly thickened (visual cue: no dry flour streaks).
  3. Whisk in milk and heavy cream gradually and heat until steaming (visual cue: sauce starts to thicken at the edges).
  4. Add sharp cheddar and smoked Gouda along with garlic powder and salt and pepper, stirring until fully melted and smooth (visual cue: cheese sauce looks glossy and uniform).
Assemble and smoke
  1. Mix the cooked macaroni with the cheese sauce in an aluminum pan (visual cue: pasta is evenly coated).
  2. In a small bowl, combine panko breadcrumbs with melted butter, then sprinkle over the top (visual cue: topping looks evenly speckled and dry).
  3. Smoke at 225°F for 60-90 minutes until bubbly in the center and golden on top (visual cue: vigorous bubbling and browned crust).
  4. Rest for 10 minutes before serving to let the sauce set (visual cue: bubbling calms and slices hold their shape).

Notes

Pro tip: shred the cheddar and smoked Gouda yourself for the smoothest melt and the creamiest texture. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat covered at 325°F until hot and bubbly. Freezing is yes—freeze in portions for up to 2 months, then thaw overnight and reheat gently to reduce sauce separation. For a lighter swap, use reduced-fat cheese and milk; the texture will be slightly less rich but still creamy.